Commercial kitchen ductwork is out of sight — which makes it easy to overlook. But the ducts connecting your canopy to the external discharge point accumulate grease at a rate that depends on your cooking type and volume. Heavy fryers and chargrills produce the most grease; even light catering environments see gradual build-up over time.
Grease-laden ductwork is a serious fire hazard. In a fire situation, grease within ducts can accelerate flame spread through a building, and fire services and insurers take ductwork cleaning seriously as a result.
What does duct cleaning involve?
Professional duct cleaning requires access panels or purpose-built inspection hatches at appropriate intervals along the duct run. Specialist contractors use purpose-made tools, rotating brushes and high-pressure systems appropriate for the duct type and profile. A post-clean inspection confirms the degree of clean achieved and identifies any areas requiring remedial work.
On horizontal duct runs, where grease accumulates most rapidly, regular cleaning is essential. Vertical risers also require periodic attention.
Why duct cleaning cannot be skipped
Canopy-only cleaning — without addressing the ductwork — leaves the most dangerous grease deposits untouched. A thorough extract system clean must address the full pathway from canopy to discharge. Specialist providers will assess the full run and quote accordingly.
Access and compliance
Where ducts lack adequate access panels, specialist contractors can identify the locations required and advise on installation. This is particularly common in older or retrofitted kitchen extract systems.